To a quart of the mixture allow a teaspoonful of salt and half a teaspoonful of pepper mixed together, and sprinkled on the meat before chopping.

Heat a tablespoonful of butter or nice drippings in a frying-pan; moisten the hash with a little cold gravy or water; and heat slowly, stirring often.
It may be served on buttered toast when hot, without browning, but is better browned.

To accomplish this, first heat through, then set on the back of the stove, and let it stand twenty minutes.

Fold like an omelet, or turn out in a round, and serve hot.
MINCED VEAL.
Chop cold veal fine, picking out all bits of gristle.

To a pint-bowlful allow a large cup of boiling water; a tablespoonful of butter and one of flour; a teaspoonful of salt; and a saltspoonful each of pepper and mace.
Make a _roux_ with the butter and flour, and add the seasoning; put in the veal, and cook five minutes, serving it on buttered toast, made as in directions given for water toast.
TOAST, DRY OR BUTTERED.
Not one person in a hundred makes good toast; yet nothing can be simpler.
Cut the slices of bread evenly, and rather thin.